Process for producing cheese

ABSTRACT

A cheese production process of the present invention includes stretching cheese curds in hot water and contacting the cheese curds and a texture modifier capable of binding or adsorbing calcium either before or simultaneously with the stretching so as to enable the obtaining of cheese having a preferable rice cake-like elastic texture by improving the gum-like adhesive texture, hard rubber-like chewiness, and residual particles in the mouth when eating after baking, of cheese that is produced by going through a step of stretching cheese curds in hot water.

TECHNICAL FIELD

The present invention relates to a process for producing cheese by goingthrough a step of stretching cheese curds in hot water.

BACKGROUND ART

Examples of cheeses having a stretching step in their production processinclude pasta filata type cheeses (pasta: cheese curds in Italian,filatura: to stretch or knead in Italian) such as Mozzarella, Provolone,Scamorza and Caciocavallo. In addition, cheese having rice cake-likeelasticity and capable of being torn up is another known example.

More specifically, the production processes of these cheeses arecharacterized in the use of a step of stretching (kneading) cheese curdsprepared from raw material milk by adding hot water (stretching water)to plasticize the cheese curds.

Although cheese having a characteristic texture and a rice cake-likeelasticity is obtained as a result of going through this stretchingstep, in order to provide products of higher quality, it is desired toimprove undesirable textures such as gum-like adhesiveness, hardrubber-like chewiness, and residual particles in the mouth when eatingafter baking.

In consideration of these circumstances, the objects of the presentinvention are to provide a cheese production process that enables theobtaining of cheese having a preferable rice cake-like elastic textureby improving the gum-like adhesive texture, hard rubber-like chewiness,and residual particles in the mouth when eating after baking, of cheesethat is produced by going through a step of stretching cheese curds inhot water, and a cheese that is obtained by this production process.

Examples of documents describing prior art relating to the presentinvention are listed below.

Japanese Examined Patent Application, Second Publication No. Hei 8-29046relates to technology for homogeneously dispersing various foodmaterials such as green peppers, smoked cheese, dry sausage, mushroomsand tomato powder in pasta filata cheeses at high yield.

Japanese Examined Patent Application, Second Publication No. Sho57-16617 describes that the texture of a low-fat, high-protein type ofcheese having a high protein content and low fat content tends totypically have a gum-like adhesive texture and a hard rubber-like chewytexture, and that the addition of an emulsifier to low-fat cheese andthe application of a shearing process are carried out to improve thisundesirable texture.

Japanese Examined Patent Application, Second Publication No. Hei 7-13describes a process whereby cheese is obtained that has propertiesresembling heated melty cheese or heated Mozzarella cheese by adding asweet potato adhesive to existing cheese products or during an arbitrarystep of existing cheese production processes.

DISCLOSURE OF INVENTION

The cheese production process of the present invention comprisesstretching cheese curds in hot water and contacting the cheese curds anda texture modifier capable of binding or adsorbing calcium either beforeor simultaneously with the stretching.

In addition, the present invention provides a cheese produced accordingto the production process of the present invention.

According to the present invention, a cheese is obtained that has afavorable and rice cake-like elastic texture.

BEST MODE FOR CARRYING OUT THE INVENTION

The following provides an explanation of an embodiment of the presentinvention using the example of the production of pasta filata cheese.

(1) First, processing such as pasteurization is carried out according toordinary methods on the raw material milk. Cow's milk or processed milkis used as the raw material milk. In the present embodiment, thepasteurization method preferably includes batch pasteurization in whichthe raw material milk is heated from the refrigeration temperature to72° C. over the course of about 10 minutes, and after having reached atemperature of 72° C., immediately cooling followed by controlling thetemperature to a predetermined refrigeration temperature in about 10minutes. Alternatively, continuous pasteurization may also be carriedout, and in that case, the raw material milk is heat treated for about15 seconds typically at a temperature of 71° C. to 75° C.

(2) Next, the raw material milk is coagulated to form cheese curds. Morespecifically, following heat treatment, the raw material milk is cooledto a temperature suitable for fermentation by a starter, followed byaddition of the starter, fermentation, the addition of a coagulatingenzyme (rennet) and coagulation. Lactic acid bacteria are normally usedas the starter. Although varying according to the conditions,fermentation time is from about 15 minutes to 2 hours, and is preferablyabout 50 minutes in the present embodiment. The addition of rennet canbe carried out according to ordinary methods, whereby the coagulatecontaining cheese curds and whey is obtained.

(3) Next, the whey present in the resulting coagulate is extracted toobtain cheese curds. More specifically, the coagulate is thin sliced(shredded) to about 5 cm, for example, and allowed to be in a quiescentto cause the whey inside to be expelled.

(4) Next, the cheese curds from which the whey has been removed arecollected and accumulated. As a result, expulsion of the whey proceedsas the cheese curds are pressed together by their own weight. Inaddition, fermentation by lactic acid bacteria proceeds during thisaccumulation as well, and the pH of the cheese curds decreases as lacticacid is formed. When the pH of the cheese curds has decreased to 5.1 to5.4, and preferably 5.3, the cheese curds are milled into squaresmeasuring about 2 cm on a side.

(5) Next, hot water containing a texture modifier is added to the cheesecurds followed by stretching in this hot water. As a result, the cheesecurds are stretched while in contact with the texture modifier. Thecheese curds are plasticized in the hot water and additionallystructured due to the application of external force such as kneading andstretching causing them to have the property of elasticity.

There is no particular limitation on the texture modifier provided itcan be added to foods and is capable of binding to or adsorbing calcium.Compounds which bind to or adsorb calcium, thereby resulting insolubilization of the calcium can be used preferably, and examples ofthese compounds include caseins such as casein and sodium caseinate,proteins or peptides such as casein hydrolysates, and sugars such aslactose. Alternatively, compounds which bind to or adsorb calcium,thereby resulting in the formation of a precipitate containing calciumcan also be used preferably, and examples of these compounds includeorganic acid salts such as citrates and inorganic salts such asphosphates. Only one type of texture modifier may be used or two or moretypes may be used in combination. Texture modifiers derived from milkare used preferably, while caseins and casein hydrolysates are usedparticularly preferably.

There is no particular limitation on the form of the texture modifier,and may be in the form of a purified product of the aforementionedingredient (texture modifier) which is capable of binding to oradsorbing calcium, or in the form of a composition that contains saidingredient (texture modifier). For example, it may also be used in theform of various food materials containing said ingredient (texturemodifier).

When contacting the texture modifier and the cheese curds, a liquidcontaining the texture modifier is preferably contacted with the cheesecurds, and in the present embodiment, the texture modifier is dissolvedin the hot water used for stretching.

If the concentration of the texture modifier in the hot water is toolow, the effects of adding the texture modifier are unable to beobtained so that the content of the ingredient (texture modifier)capable of binding to or adsorbing calcium (total amount when two ormore ingredients are contained) is preferably 0.5% by weight or more,and more preferably 1% by weight or more.

On the other hand, although there is no particular limitation on theupper limit of the concentration of the texture modifier in the liquidcontacted with the cheese curds, in the case of using caseins or caseinhydrolysates for the texture modifier, the concentration of the texturemodifier is preferably 40% by weight or less since there are hardly anydifferences in effects over a range that exceeds 40% by weight.

The temperature of the hot water in the stretching step is preferablywithin the range of 80° C. to 100° C., and more preferably about 87°C.±2° C. If the temperature of the hot water is within theaforementioned range, the temperature of the cheese curds in thestretching step can be maintained at a suitable temperature (60° C.±5°C.). If the temperature of the hot water is too high, the cheese curdsend up dissolving in the hot water, while if the temperature is too low,the cheese curds fail to bind and become structured.

In addition, there is no particular limitation on the amount of hotwater added provided the cheese curds are maintained at a suitabletemperature (60° C.±5° C.) during the stretching step. For example, theamount of hot water added can be preferably 0.5 parts by weight or morewith respect to 1 part by weight of cheese curds.

Examples of stretching methods include a method in which the cheesecurds are placed in a predetermined container followed by the additionof hot water containing a texture modifier and stretching directly byhand (hand-stretching), and a method in which the cheese curds areplaced in a stretching machine and stretched while continuouslycontacting with hot water containing a texture modifier (pumping), andeither method can be selected. Furthermore, in the case of stretching byhand-stretching and so forth, it is preferable to stretch the cheesecurds while replacing the hot water with fresh hot water several timesto maintain the temperature of the cheese curds at a suitabletemperature (60° C.±5° C.) since the temperature of the added hot waterfalls during the course of stretching. This enables the cheese curds tobe stretched efficiently.

(6) Finally, the cheese curds are shaped to a desired size and shapefollowing stretching and then subjected to salting and so forth toobtain the finished product form. In the present embodiment, the shapedcheese is preferably packaged after placing in saltwater and cooling toabout 10° C. to 12° C.

According to this type of process, it is possible to produce a pastafilata cheese in which the cheese obtained following stretching isunlikely to have a gum-like adhesive texture or hard rubber-like chewytexture, and thus have a rice cake-like elastic texture without leavingresidual particles in the mouth when eaten after baking.

In addition, although low-fat, high-protein type pasta filata cheese inparticular, in which the ratio of the protein content to the fat contentin the cheese, namely the ratio of protein to fat, is 1.2 or more, hadthe prominent problems of a gum-like adhesive texture and a hardrubber-like chewy texture, according to the production process of thepresent embodiment, pasta filata cheese having a satisfactory texture aspreviously described is obtained even in the case of such low-fat,high-protein types.

Thus, in addition to having added value in reflection of the currenthealth boom, pasta filata cheese of high quality can be obtained.

Furthermore, the value of the ratio of protein to fat of cheese can becontrolled by adjusting the proportions of protein and fat in rawmaterial milk.

Furthermore, in the present embodiment, although a texture modifier wasdissolved in hot water used during stretching so as to contact thetexture modifier with the cheese curds simultaneous to stretching, thetexture modifier may also be contacted with the cheese curds prior tostretching. In this case, although the effects are slightly diminishedas compared with dissolving the texture modifier in hot water duringstretching as in the present embodiment, the texture of the cheese canbe similarly improved.

Namely, although effects like those previously described cannot beobtained if the texture modifier is contacted with the cheese prior tothe formation of cheese curds, if it is contacted after the cheese curdshave been formed, texture improving effects are obtained by contactingthe texture modifier with the cheese curds prior to stretching.

More specifically, it is preferable to provide a step in which a liquidcontaining the texture modifier is contacted with the cheese curds priorto stretching for a suitable amount of time.

For example, in the step described in (3) above, since whey isdischarged immediately after the coagulate are thinly sliced, if atexture modifier is contained in this whey, the cheese curds and texturemodifier can be contacted during the time the cheese curds are allowedto be in a quiescent to expel the whey present within the cheese curds.

The amount of texture modifier added in this case should be set based onthe fact that effects are obtained if the concentration of theaforementioned ingredient able to bind to or adsorb calcium in the wheythat contacts the cheese curds is preferably 0.5% by weight or more, andmore preferably 1% by weight or more.

In addition, although the example of pasta filata cheese was used in theaforementioned embodiment, the present invention is not limited to this,but rather the present invention can be applied to various types ofcheese provided it has a step in its production process in which cheesecurds are stretched in hot water, as well as to cheese-like foods and soforth that use vegetable oil as a portion of their raw materials. In thepresent description, the “cheese curds” on which stretching is carriedout include not only those obtained by coagulating a raw material milkand removing the whey, but also young cheese prepared by going throughother steps as well.

The following clarifies the effects of the present invention byindicating its specific examples.

REFERENCE EXAMPLE 1

A casein phospho oligopeptide mixture described in claim 1 of JapanesePatent No. 2887302 was prepared.

Namely, 200 g of commercially available acid casein (produced in NewZealand) were dissolved while heating in 10% aqueous sodium hydroxidesolution at a concentration of 10%, and the pH of the resulting solutionwas adjusted to 8.0 followed by pasteurizing for 10 minutes at 90° C.and then cooling to 45° C. 10 g of Pancreatin F (trademark, purchasedfrom Amano Enzyme), 2 g of Protease N Amano (trademark, purchased fromAmano Enzyme) and 4 g of lactic acid bacteria extract were added to thiscasein solution (total of 490,000 activity units), and after hydrolyzingfor 24 hours at 45° C., the solution was heated for 5 minutes at 90° C.to deactivate the enzyme followed by filtering to remove precipitatesand freeze-drying to obtain about 170 g of the hydrolysates. 18 g ofthese hydrolysates were dissolved in water at a concentration of 20%.After removing insoluble solids, the solution was adsorbed by applyingto a column (10×12 cm) filled with Sephadex G-10 (purchased fromPharmacia) followed by eluting at a flow rate of 10 ml/min using ionexchange water. 200 to 500 ml of the fraction were collected andfreeze-dried to obtain about 6 g of a low molecular weight peptidepowder.

The following clarifies the effects of the present invention byindicating its specific examples.

REFERENCE EXAMPLE 2

190 kg of purified water were added to 10 kg of commercially availablecasein (trade name, ALACID (purity of protein: 84%); purchased from NewZealand Milk Products) and adequately dispersed followed by the additionof 2.5 kg of 10% aqueous sodium hydroxide solution. The pH of thesolution was adjusted to 7.0 and the casein was completely dissolved toprepare an aqueous casein solution having a concentration of about 5%.This aqueous casein solution was pasteurized for 10 minutes at 80° C.after which the liquid temperature was adjusted to 45° C. Next,25,000,000 activity units (2,976 activity units per 1 gram of protein)of pancreatin (purchased from Amano Enzyme) were added, and afterhydrolyzing by holding at a temperature of 45° C., the liquid was heatedfor 10 minutes at 85° C. to deactivate the enzyme and stop the enzymereaction after hydrolyzing for 5 hours. The resulting solutioncontaining the casein hydrolysates was concentrated according toordinary methods and then dried to obtain about 11 kg of powdered caseinhydrolysates.

TEST EXAMPLE 1

Evaluation tests of the procedure in the stretching step using a texturemodifier of the present invention as well as sensory analysis relatingto cheese texture were carried out.

(1) Samples

Each of the samples shown below were added at the concentrations shownin Table 1 as texture modifiers to prepare hot water, and this was thentested by using during the stretching step. In addition, hot water notcontaining a texture modifier was used in a control test.

Sample 1: Casein phospho oligopeptide mixture obtained in ReferenceExample

Sample 2: Casein hydrolysates obtained in Reference Example 2

Sample 3: Sodium caseinate

(2) Testing Methods

Pasta filata cheese for pizza was produced using a process similar toExample 1 described later. The aforementioned samples were respectivelycontained in hot water and used as texture modifiers when stretching thecheese curds.

At this time, the ease of operation of the cheese curd stretching stepas well as the structure of the pasta filata cheese were evaluated toone of the five levels indicated below. The lower the evaluation scoreis, the better the stretching step is. Those results are shown in Table1.

Ease of Operation of Stretching Step

Score:

5: Pasta filata cheese is unable to be produced due to stretchingdefect.

4: Pasta filata cheese is able to be produced, while stretching defectoccurs due to cheese curds being quite hard or quite soft.

3: The structure of the produced pasta filata cheese is satisfactory,while some degree of stretching defect occurs due to the cheese curdsbeing somewhat hard or somewhat soft

2: The structure of the produced pasta filata cheese is satisfactory,and stretching step is satisfactory, while the cheese curds are slightlyhard or slightly soft

1: The structure of the produced pasta filata cheese is homogeneous andrice cake-like, and stretching step of the cheese curds is satisfactory.

Sensory Analysis

Each of the pasta filata cheeses produced as described above wereshredded, uniformly placed on a crust covered with pizza sauce and bakedfor 4 minutes in an oven preheated to 320° C. for use in the sensoryanalysis. The sensory analysis was conducted by having 10 panelistsscore the texture when eaten by evaluating to one of five levelsfollowed by determination of the average score. The lower the evaluationscore is, the better the texture is. Those results are shown in Table 1.

Score:

5: Particles remain without broken up in the mouth

4: Particles remain although slightly broken up in the mouth

3: Some particles remain although broken up in the mouth

2: Particles only remain slightly although easily broken up in the mouth

1: No particles remain and easily broken up in the mouth

Furthermore, the ratios of protein to fat of each of the pasta filatacheeses produced in this test were all within the range of 1.2 to 1.5,and were of the low-fat, high-protein type. TABLE 1 ConcentrationStretching Step Sensory Evaluation Sample (wt %) Evaluation Score ScoreSample 1 1 2 4 Sample 1 10 2 2 Sample 2 10 4 3 Sample 3 10 4 3 ControlSample — 2 5(3) Test Results

According to the results of Table 1, although pasta filata cheeseobtained in the control test produced using a process similar toconventional pasta filata cheese was nearly satisfactory in the state ofthe stretching step, since the evaluation score of the sensory analysiswas 5, the cheese was found not to break up easily in the mouth and tocause particles to remain in the mouth.

In addition, Sample 1, which used a casein phospho oligopeptide mixturefor the texture modifier, demonstrated satisfactory stretching eventhough the cheese curds were somewhat hard, and the structure of theproduced pasta filata cheese was satisfactory. On the other hand,according to the results of the sensory analysis, in the case ofproducing by adding to hot water to a concentration of 1% by weight, theevaluation score was 4, indicating that the cheese was nearlysatisfactory with respect to particles remaining in the mouth althoughit was broken up slightly in the mouth. In contrast, in the case ofadding to a concentration of 10% by weight, the cheese was evaluated toa score of 2 and determined to have a more satisfactory texture.

Moreover, in the case of Samples 2 and 3, which used casein hydrolysatesand sodium caseinate as the texture modifiers, the cheese curds werequite soft and stretching was defective. However, it was still possibleto produce pasta filata cheese, and based on the results of the sensoryanalysis, the texture of the produced pasta filata cheese was nearlysatisfactory in that particles somewhat remained in the mouth althoughit was broken up in the mouth.

On the basis of these results, when pasta filata cheese is producedaccording to the production process of the present invention using acasein phospho oligopeptide mixture, casein hydrolysates or sodiumcaseinate as the texture modifier, it was determined that pasta filatacheese can be produced which, together with having the unique propertyof having rice cake-like elasticity, has a satisfactory texture in whichit is broken up easily in the mouth and is unlikely to leave particlesremaining in the mouth.

TEXT EXAMPLE 2

This test was carried out to evaluate the effects of the texturemodifier when producing cheeses having different ratios of protein tofat in a process that has a stretching step.

(1) Sample Preparation

The pasta filata cheese for pizza produced in Example 1 (ratio ofprotein to fat=1.41) was used as test sample a.

Pasta filata cheese for pizza adjusted to a protein content of 29.7% byweight and fat content of 21.1% by weight (ratio of protein to fat=1.41)and produced in the same manner as Example 1 with the exception of notusing a texture modifier in the stretching step was used as controlsample a.

Pasta filata cheese for pizza adjusted to a protein content of 24.4% byweight and fat content of 26.0% by weight (ratio or protein to fat=0.94)and produced in the same manner as Example 1 was used as test sample b.

Pasta filata cheese for pizza adjusted to protein content of 18.0% byweight and fat content of 20.5% by weight (ratio of protein to fat=0.88)and produced in the same manner as Example 1 with the exception of notusing a texture modifier in the stretching step was used for controlsample b.

(2) Testing Methods

Each sample was evaluated in the same manner as the sensory analysisrelating to texture of Test Example 1.

(3) Test Results

The sensory evaluation scores of each sample obtained from this test areshown below.

Test sample a: 2

Control sample a: 5

Test sample b: 2

Control sample b: 3

On the basis of the above results, texture was determined to be improvedas compared with production processes of the prior art as a result ofusing a texture modifier in the stretching step.

In particular, since the difference between the evaluation results fortest sample a and control sample a is larger than the difference betweenthe evaluation results for test sample b and control sample b, theeffects of improving texture are clearly more prominently obtained inlow-fat, high-protein types having a large ratio of protein to fat.

EXAMPLE 1

A pasta filata cheese for pizza was produced according to the processdescribed below.

10 kg of milk adjusted to a protein content of 4.99% by weight and fatcontent of 3.54% by weight (ratio of protein to fat=1.41 (total fat andprotein content=8.49% by weight)) were pasteurized at an ultimatetemperature of 72° C. and then cooled. Next, lactic acid bacteriastarter was added to the milk to a concentration of 2.4% by weight andfermented for 50 minutes. Subsequently, milk coagulating enzyme in theform of rennet was added in an amount that coagulates the milk in amount20 minutes (final concentration: 11.9 ppm) so as to coagulate the milk.Next, the resulting milk coagulate, namely cheese curds (roughly 1.7kg), were cut to a size of about 5 cm. Since cutting causes water to beexpelled from the cheese curds, the total amount of whey that hadaccumulated about 2 hours after the addition of rennet was discarded.The cheese curds were then collected and accumulated until the pHreached 5.3, after which they were milled into 2 cm squares.

On the other hand, hot water at 87° C.±2° C. containing a texturemodifier dissolved to 10% by weight was prepared. In the presentexample, the casein phospho oligopeptide mixture prepared in theaforementioned Reference Example 1 was used as texture modifier. 750 gof this hot water were added to 750 g of the aforementioned milledcheese curds and after immersing for 1 minute, the cheese curds werestretched for 2 minutes followed by gathering the stretched cheesecurds. The entire amount of hot water was discharged, and 750 g of freshhot water at 87° C.±2° C. containing the same amount of the texturemodifier were added followed by stretching for 1 minute 30 seconds.Subsequently, the entire amount of hot water was again discharged and450 g of the same hot water at 87° C.±2° C. were added followed bystretching for 1 minute. The temperature of the cheese curds atcompletion of stretching was about 60° C.

Following stretching, the cheese curds were transferred to a plasticmold and cooled with cold water until they reached a temperature of 10°C. to 12° C. to produce about 730 g of pizza pasta filata cheese.

EXAMPLE 2

A pizza pasta filata cheese was produced according to the processdescribed below.

10 kg of milk adjusted to a protein content of 4.47% by weight and fatcontent of 4.03% by weight (ratio of protein to fat=1.11 (total fat andprotein content=8.50% by weight)) were pasteurized at an ultimatetemperature of 72° C. and then cooled. Next, lactic acid bacteriastarter was added to the milk to a concentration of 2.4% by weight andfermented for 50 minutes. Subsequently, milk coagulating enzyme in theform of rennet was added in an amount that coagulates the milk in amount20 minutes (final concentration: 11.9 ppm) to coagulate the milk. Next,the resulting milk coagulate, namely cheese curds (roughly 1.7 kg), werecut to a size of about 5 cm. Since cutting causes water to be expelledfrom the cheese curds, the total amount of whey that had accumulatedabout 2 hours after the addition of rennet was discarded. The cheesecurds were then collected and accumulated until the pH reached 5.2,after which they were milled into 2 cm squares.

On the other hand, hot water at 82° C.±2° C. containing a texturemodifier dissolved to 10% by weight was prepared. In the presentexample, the casein phospho oligopeptide mixture prepared in theaforementioned Reference Example 1 was used as texture modifier. 750 gof this hot water were added to 750 g of the aforementioned milledcheese curds and after immersing for 1 minute, the cheese curds werestretched for 2 minutes followed by gathering the stretched cheesecurds. The entire amount of hot water was discharged, and 750 g of freshhot water at 87° C.±2° C. containing the same amount of the texturemodifier were added followed by stretching for 1 minute 30 seconds.Subsequently, the entire amount of hot water was again discharged and450 g of the same hot water at 82° C.±2° C. were added followed bystretching for 1 minute. The temperature of the cheese curds atcompletion of stretching was about 60° C.

Following stretching, the cheese curds were transferred to a plasticmold and cooled with cold water until they reached a temperature of 10°C. to 12° C. to produce about 730 g of pizza pasta filata cheese.

INDUSTRIAL APPLICABILITY

According to the present invention, cheese having a preferable ricecake-like elastic texture is obtained by improving the gum-like adhesivetexture, hard rubber-like chewiness, and particles remaining in themouth when eaten after baking of cheese produced by going through a stepin which cheese curds are stretched in hot water.

1. A cheese production process comprising: stretching cheese curds inhot water; and contacting the cheese curds and a texture modifiercapable of binding or adsorbing calcium either before or simultaneouslywith the stretching.
 2. A cheese production process according to claim 1further comprising: pasteurizing raw material milk followed byfermenting, coagulating by milk coagulating enzyme, thin slicing, andcrushing for preparing the cheese curds, wherein contacting the cheesecurds and the texture modifier is carried out after the thin slicing. 3.A cheese production process according to claim 1, wherein the texturemodifier is contained in the hot water.
 4. A cheese production processaccording to claim 1, wherein the texture modifier is a casein or caseinhydrolysate.
 5. A cheese production process according to claim 1,wherein the cheese is pasta filata cheese.
 6. A cheese productionprocess according to claim 1, wherein the cheese is a low-fat,high-protein type of pasta filata cheese.
 7. A cheese produced accordingto any one of the A cheese production processes according to 1 to 6.